Recent content by tim87tr

I have a graff dunkel batch bottled 10 weeks that's very good. I steeped 1 lb crystal 120 and added 3 lb DME, half oz columbus 30 min and half oz liberty for 10 min. Added to 4 gal fresh unpast cider, notty yeast. Another batch in bottle 3 weeks with 1 lb crystal 120 and 1 lb choc, 1 lb amber...

Had planned to wait the 2 months cause I know from some other beers they get better andthis is also a higher abv beer and thought it would take longer. Guess Im trying to be patient but am bottling in 12oz so I could sample early ;)

Yes from info in this thread I'd decided to dry hop the week before bottling. Does it matter or is it better to leave it in the primary longer or bottle age longer? I've been brewing a year in May and had good luck with many beers but am really excited about the potential of these double IPAs...

Ok good point, I will do that. I will do a few weeks primary then dry hop the week prior bottling. I never thought about that.

Ok thanks. Think I will just use sanitized metal screen hop ball for the dry hop (are pellets) and pull those out after a week and let the primary sit for a few weeks until bottling. That 120 sounds good, I haven't been able to get a bottle yet but like the 90 minute. Is that an AHS kit or recipe?

Both have 2 oz of dry hop at 7 days so I could secondary at 21 day since I will be removing the hops. Is there an advantage to racking to a secondary instead of leaving it in the primary or straight to bottle with this higher gravity beer? My secondary will just be another pail.

I just brewed a couple 9% IPAs, AHS double and Bells Hopslam. Would it be better to bottle or secondary at around 3 weeks or does it matter? I've never secondary but have left brews in the primary up to 8 weeks, normally about 3 weeks. I plan to let these age 2 to 3 months before sampling, so...

I bottled this at 3 weeks and it has been bottled 2 weeks. I am very pleased with the results. The taste is rich, smooth, not bitter, with a dry finish (which I like). Only thing I think it needs is a little more malt flavor, which I intend to add and modify on the next batch. I like the...

Oh cool, I did use both in one batch last weekend. I made three: one of regular Graff with additional 1/2oz of Saaz aroma hops added at 10 min left in boil, one of just fresh cider and muntons ale yeast (thinking it would end up sweeter/higher FG with a medium attenuation yeast), and one batch...

I'm going to make 3 batches using cider. Anyone use dark malt extract and/or chocolate malt? I've got a couple ideas I want to try out.

Yea I just bought some potassium sorbate in order to try back sweetening later on for some wine I'd made. So I guess I'll just have to drink the walmart gala apple cider with pot sorb, and find an orchard that sells it without the preservatives. I wanted to try using cider instead of apple...

Just to follow up on my previous post about using Nottingham, I sampled this over the weekend. After 6 weeks in the bottle it is so much smoother, but tart/sour. Adding one or two splenda packets to 12 ounce really makes a difference if you like it sweeter. Have to say though, after a couple...

I racked to a 3 gal carboy today, along with a case of 12 ouncers, after 4 weeks primary. Should I add any cinnamon sticks or cloves to the secondary? I can taste the spices now, even over the strong alcohol young flavor. I think I'll test those 12 oz bottles every month or so to see how it...

I only used the cinnamon and cloves in the boil, but may add a bit more in the secondary. I think I'll rack to a 3 gallon secondary next weekend, at 4 weeks, and rack the rest to 12 ounce bottles for testing every month or so. I may look into coating the caps with wax.

I put together a Holiday Cyser three weeks ago with 12lb honey, 5 gal apple juice, 5 cinnamon sticks and 10 cloves. I checked the gravity today and its 1.010. Still has a sweet taste but hot, and a hint of the cinnamon and cloves. My plan was at week 5 to rack a portion into a 3 gallon glass...